Quick Vegetable Soup

This hearty beef and vegetable soup is the ultimate comfort food for busy evenings. It combines savory ground beef with a rich blend of herbs and spices for a deeply satisfying meal. The addition of broken spaghetti noodles soaks up the flavorful broth, turning it into a filling one-pot wonder. It&# 226;ÂÂs simple to prepare using pantry staples, making it an excellent choice for meal prep or when you need a warm, home-style dish on the table in under an hour. Serve it hot with a sprinkle of Parmesan cheese for an extra layer of savory goodness that the whole family will love.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 356.0

Description

This hearty beef and vegetable soup is the ultimate comfort food for busy evenings. It combines savory ground beef with a rich blend of herbs and spices for a deeply satisfying meal. The addition of broken spaghetti noodles soaks up the flavorful broth, turning it into a filling one-pot wonder. It&# 226;ÂÂs simple to prepare using pantry staples, making it an excellent choice for meal prep or when you need a warm, home-style dish on the table in under an hour. Serve it hot with a sprinkle of Parmesan cheese for an extra layer of savory goodness that the whole family will love.

Ingredients

1 pound Ground beef
1 package (16-oz) frozen mixed soup

Directions

1
In a large Dutch oven or pot, cook the ground beef over medium-high heat, breaking it apart with a spoon, until browned and no longer pink.
2
Drain excess fat from the pot, leaving about 1 tablespoon behind for flavor.
3
Stir in the V-8 juice, water, beef bouillon, basil, marjoram, salt, onion salt, pepper, and garlic powder.
4
Add the frozen mixed vegetables to the pot.
5
Bring the mixture to a boil, then reduce heat to low and cover.
6
Simmer for 20 minutes to allow flavors to meld.
7
Meanwhile, cook the spaghetti according to package directions until al dente, then drain.
8
Break the cooked spaghetti into thirds and stir it into the simmering soup mixture.
9
Cook for another 5-10 minutes until the pasta is heated through and has absorbed some of the broth.
10
Ladle into bowls and serve immediately, topped with grated Parmesan cheese if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 356.0kcal

% Daily Value *
Total Fat 20.2g32%
Saturated Fat 7.4g37%
Cholesterol 88.5mg30%
Sodium 336.7mg15%
Total Carbohydrate 10.0g4%
Dietary Fiber 0.6g3%
Sugars 4.2g
Protein 30.1g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The directions mention ingredients like V-8 juice, water, beef bouillon, basil, marjoram, salt, onion salt, pepper, garlic powder, spaghetti, and Parmesan cheese which are not listed in the ingredients section. Ensure you have these pantry staples on hand before starting.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it sits; add a splash of water or broth when reheating to adjust consistency.

For a lighter version, you can drain all the fat from the beef or use lean ground turkey instead.

Keywords: quick soup, ground beef soup, spaghetti soup, comfort food, one pot meal, easy dinner, beef broth, herb soup, weeknight meal, family friendly, hearty soup, budget friendly, simple recipe, warm soup, meat and veggie

Read it online: https://www.chefs-mate.com/recipe/quick-vegetable-soup/